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JKFN Journal of the Korean Society of Food Science and Nutrition



Online ISSN 2288-5978

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Journal of the Korean Society of Food Science and Nutrition 2020; 49(11): 1236-1245

Published online November 30, 2020

Copyright © The Korean Society of Food Science and Nutrition.

Quality Characteristics and Antioxidant Activities of Macaron Added with Glycine max Merr.

Da Hee Kim, Su Jin Kim, Seung Yeon Baek, Young Mi Park, and Mee Ree Kim

Department of Food & Nutrition, Chungnam National University

Abstract

In this study, Glycine max Merr. rich in antioxidant ingredients and nutrients, was added to almond powder, the main ingredient of macaron, by replacing 0%, 25%, 50%, 75%, and 100%, to manufacture macarons. The moisture content increased as the addition of Glycine max Merr. increased. The weight increased as the Glycine max Merr. was added, and the volume decreased. The spread index showed a general tendency to decline with the addition of Glycine max Merr.. Sugar content and reducing sugar content increased as Glycine max Merr. added increases, which will likely reduce sugar powder added. The pH and acidity are thought to be the closest to neutral in the Glycine max Merr. 50% additive group and have a good shape. On the Hunter color system, the L value decreased as the Glycine max Merr. addition increased, and the a value and b value increased to 75% additive group. The hardness of texture decreased with the addition of Glycine max Merr., showing a inverse tendency to moisture content. Antioxidants, flavonoid and total phenolic content, were the highest in the 100% additive group, and DPPH radical scavenging activity and SOD-like activity were also the highest in the 100% additive group. In the sensory evaluation, overall acceptability was the highest in the 50% additive group with 6.5 points. As a result, adding Glycine max Merr. seems to be both sensual and nutritious, and it is thought to be valuable as a study of soybean processed foods.

Keywords: Glycine max Merr., macaron, quality characteristics, antioxidant activities

Article

Article

Journal of the Korean Society of Food Science and Nutrition 2020; 49(11): 1236-1245

Published online November 30, 2020

Copyright © The Korean Society of Food Science and Nutrition.

서리태 분말 첨가 마카롱의 이화학적 품질 특성 및 항산화 활성

Quality Characteristics and Antioxidant Activities of Macaron Added with Glycine max Merr.

Da Hee Kim, Su Jin Kim, Seung Yeon Baek, Young Mi Park, and Mee Ree Kim

Department of Food & Nutrition, Chungnam National University

Abstract

In this study, Glycine max Merr. rich in antioxidant ingredients and nutrients, was added to almond powder, the main ingredient of macaron, by replacing 0%, 25%, 50%, 75%, and 100%, to manufacture macarons. The moisture content increased as the addition of Glycine max Merr. increased. The weight increased as the Glycine max Merr. was added, and the volume decreased. The spread index showed a general tendency to decline with the addition of Glycine max Merr.. Sugar content and reducing sugar content increased as Glycine max Merr. added increases, which will likely reduce sugar powder added. The pH and acidity are thought to be the closest to neutral in the Glycine max Merr. 50% additive group and have a good shape. On the Hunter color system, the L value decreased as the Glycine max Merr. addition increased, and the a value and b value increased to 75% additive group. The hardness of texture decreased with the addition of Glycine max Merr., showing a inverse tendency to moisture content. Antioxidants, flavonoid and total phenolic content, were the highest in the 100% additive group, and DPPH radical scavenging activity and SOD-like activity were also the highest in the 100% additive group. In the sensory evaluation, overall acceptability was the highest in the 50% additive group with 6.5 points. As a result, adding Glycine max Merr. seems to be both sensual and nutritious, and it is thought to be valuable as a study of soybean processed foods.

Keywords: Glycine max Merr., macaron, quality characteristics, antioxidant activities